0 (0)

Mains, Meat

Pork chile verde

Pork chile verde
Kirk McKoy / Los Angeles Times

Discada. Cowboy wok. Disco. Gwok. Plow disc cooker. Cajun wok. Disc grill. Outdoor wok. Disc. Familiar with any of these names? If not, don’t sweat it. Until recently, I was one of many outdoor cooking enthusiasts who had never even ... Read more

Total time: 1 ½ hours | Serves 8 to 12
  • 4 poblano chiles
  • 6 mild Hatch chiles (or 4 Anaheim and 2 jalapeños)
  • 1 pound bacon, coarsely chopped
  • 2 pounds tomatillos, peeled and quartered lengthwise
  • 2 onions
  • 1/3 cup garlic cloves, peeled
  • 1 cup beer
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, chopped
  • 2 ½ pounds pork tenderloin, cut into 1/4- to 1/2-inch cubes
  • 4 teaspoons salt
  • Freshly ground pepper
  • 2 to 3 tablespoons lard or canola oil
  • 1 quart chicken broth, more as needed

Step 1Roast the chiles: Heat the discada until hot. Roast the chiles until blistered and charred on all sides. Place in a plastic bag until cool enough to handle, then rub off the charred skin (do not wash, or this will remove flavor). Seed and coarsely chop the chiles, then set aside.

Step 2Heat the discada over medium-high heat until hot. Add the bacon and cook, stirring frequently, until the fat is rendered and the bacon begins to crisp, 6 to 8 minutes. Stir in the tomatillos, onions and garlic cloves. Cook, stirring frequently, until the vegetables are tender and the tomatillos begin releasing their juices, 8 to 10 minutes. Add the beer, scraping up any flavoring from the surface of the discada. Remove from heat.

Step 3Purée the vegetables, along with the chiles, cilantro and green onions in a food processor (this will probably need to be done in batches).

Step 4Season the tenderloin cubes with the salt and several grinds of pepper.

Step 5Heat the discada over medium-high heat until hot. Add the lard and brown the pork on all sides. Add the vegetable pure, along with the chicken broth. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the pork is tender and the chili is thickened, 15 to 30 minutes. Remove from heat and serve.


Strascinati with sprouting broccoli, fennel sausage and fresno chiles
Strascinati with sprouting broccoli, fennel sausage ...

Roasted cauliflower with freekeh
Roasted cauliflower with freekeh

Cauliflower with bagna cauda
Cauliflower with bagna cauda

Steamed corn with clams and bacon
Steamed corn with clams and bacon

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Green chile mac and cheese
Spiced butternut squash stew
Bogavante a la gallega (Galician lobster)
Shrimp And Scallop Stir-Fry